Supreme Recipes (2026)

02/08/2025

Shakshuka with Feta, Olives, and Peppers
Ingredients
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon Maras or Aleppo pepper flakes, or 1/8 teaspoon crushed red pepper flakes
1 large yellow onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 can (28 ounces) whole peeled tomatoes, preferably San Marzano
1/2 teaspoon salt, or to taste
4 ounces feta cheese, crumbled
1/3 cup pitted Kalamata or other olives in brine
4 large eggs
For garnish:

1/4 bunch cilantro, leaves coarsely chopped (for garnish)
Method
Cook the onion and peppers:
In a large skillet over medium heat, heat the oil. Add the paprika, cumin, and pepper flakes and cook for 30 seconds to a minute to bloom the spices.

Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, red pepper, and yellow pepper and cook, stirring occasionally, for 15 minutes, or until the vegetables soften.

Crush the tomatoes and simmer them with the peppers:
In a bowl, break up the tomatoes with your hands. Add them to the skillet with the salt and cook for 5 minutes. Taste and add more salt, if you prefer.

Cook the eggs:
With the back of a spoon or a ladle, make 4 indentations in the sauce.

Break an egg into a cup and carefully pour it into and indentation, being careful not to break the yolk. Repeat with the remaining eggs. (You can crack the egg directly into the sauce and skip the cup, but it’s easier to get a an errant egg shell or protect the dish from a bad egg if you use the cup method.)

Sprinkle the feta and olives around the eggs. Cover the pan and simmer over medium heat for 8 minutes, or until the whites are set and the yolks are still soft. (If you like your eggs well done, cook for a minute or two longer.)

To serve:
Garnish with cilantro leaves and a sprinkling of red pepper flakes. Bring to the table and serve from the pan.

02/08/2025

Peanut Butter Banana Smoothie
Ingredients
1 cup whole milk
1 medium ripe banana, cut into chunks and frozen
2 tablespoons unsweetened peanut butter
A few dashes cinnamon
2 ice cubes
Method
Blend the smoothie and serve:
Add 1 cup whole milk, banana, peanut butter, cinnamon, and ice to a blender carafe. Start the blender on low and gradually increase to high.

Stop and scrape down the sides of the blender as needed. If the smoothie is too thick add additional milk, one tablespoon at a time, to reach desired consistency.

Blend until the smoothie is frothy and smooth with ice completely blended. Serve.

02/08/2025

Peach Smoothie
Ingredients
2 cups frozen sliced peaches
1/2 fresh ripe banana
1/2 cup plain Greek yogurt
2 tablespoons almond butter
1/4 teaspoon almond extract (optional)
1 cup almond milk

Method
Combine smoothie ingredients in a blender:
In a blender carafe, combine the peaches, banana, yogurt, almond butter, and almond extract. Pour the almond milk over top.

Blend the smoothie and serve:
Blend the ingredients until very smooth. Stop the blender and scrape down the sides as needed and continue to blend. Add more milk, 1 tablespoon at a time, if you need additional liquid to blend everything. Serve immediately.

02/08/2025

Coffee Smoothie
Ingredients
1 tablespoon chia seeds
1/2 cup milk
2/3 cup cold brew or cold strong coffee
1 ripe banana, cut into chunks and frozen
1 tablespoon almond butter
1 teaspoon vanilla extract
1 large pitted Medjool date
1 teaspoon cocoa powder
2 ice cubes
Method
Hydrate the chia seeds:
Combine the chia seeds and milk in the blender carafe. Let it sit for 10 minutes so the seeds absorb some of the milk and soften, making for a creamier blended drink.

Add the other ingredients:
Add the coffee, banana chunks, almond butter, vanilla extract, Medjool date, cocoa powder, and ice to the blender.

Blend ingredients and serve:
Start the blender on low speed and gradually increase the speed until everything blends into a creamy, smooth consistency. Be sure to scrape down the sides and run the blender again as needed.

Pour into a tall glass and enjoy.

02/08/2025

Arepas con Queso

Ingredients
2 cups (348g) masarepa
2 teaspoons salt
2 teaspoons sugar, plus more to taste
2 tablespoons (28g) unsalted butter, at room temperature
2 cups (200g) freshly shredded part-skim mozzarella cheese, divided
1/4 cup (50g) whole milk
2 1/2 cups (590g) lukewarm water
Nonstick cooking spray, for the skillet

Make the dough:
In a large bowl, whisk the masarepa, salt, and sugar until combined.

Add the butter and 1 1/2 cups (150g) mozzarella, and then slowly drizzle in the milk and 2 1/2 cups lukewarm water as you knead the dough with your hands. It is important to use lukewarm water to ensure no clumps form in the dough. Milk gives the dough a smoother texture and a richer flavor. Colombians claim milk is the secret to fluffy, pillowy arepas.

You can also use a rubber spatula to combine the ingredients. The dough will be very sticky.

Rest the dough:
Let the dough rest uncovered for about 5 minutes to allow the starches to absorb the moisture. The dough will feel a bit wet; it will dry out as it rests.

Divide the dough:
Divide the dough into 10 even portions and roll them into balls. Lightly wet your hands with cold water to prevent the dough from sticking.

Fill with cheese (optional):
For a nice cheese pull, you may choose to fill the arepas with the remaining 1/2 cup (50g) mozzarella, though they will be plenty cheesy without. Take a ball of dough and press your thumb into the center to create a small indentation. Fill it with about a tablespoon of cheese, then form the dough over to cover it and reroll it again into a ball.

Shape the arepas:
Flatten the balls of dough with your hands into round patties that are slightly less than 1/2 inch thick. As an alternative, you can place a ball inside a zip top bag or between two pieces of plastic wrap. Then, gently press it down with a skillet to flatten it evenly.

Cook the arepas:
Set a 12-inch nonstick skillet over medium-high heat and generously spray it with cooking oil. A griddle would also work perfectly.

Cook the arepas in batches for about 3 minutes on each side until golden brown. The arepas should be crispy on the outside and soft on the inside. Serve immediately.

I do not recommend using butter to cook the arepas, as it will burn too quickly. If you like the flavor of butter, cook the arepas with oil and smear some salted butter on top once they are fully cooked.

Leftover arepas can be refrigerated for 3 to 5 days. Reheat them on a skillet set over medium heat with a little oil, until warmed through. I also find that the air fryer works great when in a hurry.

02/08/2025

Blueberry Smoothie
Ingredients
1/4 cup preferred milk (cow’s, soy, oat, or other favorite milk)
1/2 cup plain Greek yogurt
1 peeled seedless mandarin (such as satsuma, clementine, or murcott)
3/4 cup fresh or frozen blueberries or wild blueberries
1/3 medium ripe avocado, pitted and peeled
1/2 cup lightly packed baby spinach
2 teaspoons pure maple syrup
1/4 teaspoon cinnamon
4 ice cubes

Method
Add the ingredients to blender:
Place the milk, Greek yogurt, mandarin, blueberries, avocado, baby spinach, maple syrup, cinnamon, and ice into the blender.

Blend the smoothie:
Start the blender on low speed and gradually increase the speed until everything blends into a creamy, smooth consistency, scraping down the sides and running again as needed.

Add a splash of milk if you need more liquid to get the blender going and another teaspoon of maple syrup if you want it sweeter.

Serve:
Pour into a tall glass and serve immediately.

02/08/2025

Baked Oatmeal with Mixed Berries
Ingredients
2 cups rolled oats
1/2 cup milk
3 eggs, beaten
2 tablespoons melted butter or olive oil
1/3 cup honey
1/2 cup whole-fat plain yogurt
1/2 teaspoon vanilla extract
3/4 teaspoon salt
1 cup blueberries, divided
1 cup raspberries, divided

Method
Preheat the oven to 375°F.
Grease with butter or lined a 9x9-inch baking dish with parchment.

Combine ingredients in a large mixing bowl:
In a large mixing bowl, add oats, milk, eggs, melted butter, honey, yogurt, vanilla, and salt. Stir with a fork or whisk to combine thoroughly.

Fold the berries into the mixture and move to casserole dish:
Fold 3/4 cup each of blueberries and raspberries into the mixture. Pour mixture into prepared casserole dish. Sprinkle all remaining berries over top.

Bake casserole:
Bake the oatmeal casserole for 45 minutes, or until the casserole is shiny on top and firm to the touch.

02/08/2025

Homemade Granola Bars
Ingredients
1 1/2 cups old fashioned oats
1/2 cup oat flour (or 1/2 cup old fashioned oats pulsed in a food processor until finely ground)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup raw almonds, rough chopped
3/4 cup raw pumpkin seeds
1/2 cup dried cherries
1/2 cup unsweetened coconut flakes
1/3 cup creamy almond butter
1/3 cup coconut oil
1/2 cup honey
2 tablespoons corn syrup
2 teaspoons vanilla extract

Method
Preheat oven and prepare baking pan:
Preheat the oven to 325°F.

Line a 9x9 inch baking pan with parchment paper, leaving enough overhang on 2 opposite sides to form a “sling.” You will use the overhang to lift the bars out of the pan once they have cooled.

Combine the dry ingredients:
In a large bowl, stir together the oats, oat flour, salt, and cinnamon until well combined.

Prepare the mix ins:
Add the chopped almonds, pumpkin seeds, chopped dried cherries, and unsweetened coconut flakes or 2 1/ 2 cups of mix-ins of your choice to bowl with oat mixture.

Simmer wet ingredients:
In a small saucepan over medium heat combine the almond butter, coconut oil, honey, and corn syrup using a heat proof spatula.

Bring to a simmer, stirring occasionally. Continue to simmer for 1 minute, stirring constantly to ensure the nut butter does not burn. Remove from heat and stir in the vanilla extract.

Combine and shape granola bars:
Pour the wet ingredients over the oat mixture. Use a rubber spatula to combine until everything is fully coated.

Transfer the granola mixture to the parchment-lined baking pan. Place a piece of parchment paper on top of the mixture and use your hands to spread and press it evenly into the pan. Using the bottom of a cup, firmly press the mixture down until it is even, flat, and compact. Remove the top piece of parchment.

Bake granola bars:
Place the bars in the oven and bake until the edges just begin to turn golden brown, about 25 minutes.

Chill:
Remove pan from the oven place on a cooling rack for about 30 minutes. Then transfer the pan uncovered to the fridge for another 30 minutes.

Cut and enjoy:
Use the parchment sling to transfer the granola to a cutting board. Using a chef’s knife, cut into 12 bars (one cut down the center and 5 cuts across).

02/08/2025

Almond Flour Chocolate Chip Banana Bread
Ingredients
Nonstick cooking spray, for the pan
3 medium ripe bananas
2 large eggs
1/4 cup (55g) light or dark brown sugar, lightly packed
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 1/2 cups (250g) super-fine almond flour
1 teaspoon ground cinnamon
1/2 teaspoon cardamom
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 heaping cup (105g) dark chocolate chips

Method
Preheat oven to 350°F:
Use nonstick cooking spray to generously grease a 1-pound (8 1/2x4 1/2-inch) loaf pan.

Mash the bananas:
In a large bowl, add the peeled bananas and use an electric mixer to beat them into a purée with no obvious lumps. If you don’t have an electric mixer, use a fork to mash the bananas into a purée. You should have about 1 1/2 cups mashed bananas.

Add the remaining wet ingredients:
Add the eggs and beat with an electric mixer or fork until fully blended. Add the brown sugar, maple syrup, and vanilla, and beat again to fully blend.

Add the dry ingredients:
Add the almond flour, cinnamon, cardamon, baking soda, and salt right on top of the banana mixture. Use a fork to stir the dry ingredients together. Then, use a rubber spatula to mix the batter together until just combined, being sure to scrape the bottom and sides.

Add the chocolate chips:
Add the chocolate chips and mix just until combined.

Bake the banana bread:
Scrape the batter into the prepared pan. Bake until the top feels firm to the touch and a knife inserted into the center comes out with moist crumbs and some melted chocolate (not coated in wet batter), about 1 hour and 10 minutes. The top will be deeply brown. Don’t worry! The inside is very moist.

Cool and serve:
Let the banana bread cool in the pan for at least 1 hour. Run a butter knife around the edges and gently tip it out. Set it upright.

Store it in a lidded container or wrap it with plastic wrap. It will keep on the counter for up to 3 days or in the fridge for up to 6 days.

02/08/2025

Buckwheat Pancakes
Ingredients
3/4 cup (100g) buckwheat flour
3/4 cup (100g) all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 egg, optional
Up to 2 cups (475 ml) buttermilk
3 tablespoons (42g) unsalted butter, melted and cooled slightly
Vegetable oil for coating the pan

Method
Preheat the skillet:
Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.

Make the pancake batter:
Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl.

Beat the egg with a fork and stir it into half of the buttermilk. Add the melted butter and stir. Add the egg mixture to the dry ingredients, then slowly add more buttermilk as needed to get a thick but pourable consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour).

Stir only until everything is combined. Do not over-mix! A few lumps are fine.

Ladle the batter onto the hot pan:
Put a small amount (1/2 teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat.

Ladle the batter onto the hot surface to the desired size, about 4 to 5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2 to 3 minutes on this first side.

Flip the pancakes:
Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.

Keep the finished pancakes warm:
Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.

Serve with butter and maple syrup.

Supreme Recipes

02/08/2025

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